Thursday 17 February 2011

surna nonche (yam pickle)


suran(yam)                  -   cut into small pieces  1 cup
tamarind                       -  lemon sized ball (pulp)
red chilies                    -   20  to 25 nos
coriander seed           -   1 tsp
methi dhana                -   1/4 tsp
 Hing                              -   1/2 tsp powder
coconut oil                   -   for frying
salt to taste
curry leaves


apply salt to yam, keep for 30 minutes, then deep fry till crisp.  
fry red chillies in little oil  and grind to paste with tamarind pulp
take 1 tsp of oil fry the methi dhana, mustard and coriander seeds
then add the mix of chillies and tamarind and smooth paste
boil the chilly paste in a vessel for 10 minutes and add fried yam pieces then season wtih oil, mustard and curry leaves
the yummy yummy surna nonche is ready to taste

You can have this with idlis & dosas.. Yes, its spicy, add a drop of coconut oil on top & its heavenly!! Or just simply enjoy it with curd rice.. its delicious!!!!!!!!